Temperature controlled fluid bath food holding device

ABSTRACT

A method is provided for storing a cooked food in a flexible-walled container having an opening. The method includes placing a quantity of food in a flexible-walled container and submerging at least a portion of the container in a liquid with the opening being located so that liquid does not enter the opening. At least the lower portion of the container is maintained in the liquid and the food is maintained in the container below the surface of the liquid. The liquid collapses the container to seal the container. The temperature of the liquid may be maintained at a non-ambient temperature to heat or cool the food as it is stored. The method may also include storing the food adjacent a work surface, or at a remote main vat and transporting the rack to the work surface at which a serving that includes the food is prepared.

FIELD OF THE INVENTION

The present invention relates to devices and methods for storing cookedfood in a flexible-walled container having an opening. Moreparticularly, the inventive devices and methods store food submerged ina liquid and contained in a container without the liquid entering theopening of the container.

BACKGROUND OF THE INVENTION

Restaurants often serve a relatively large quantity of food in arelatively short period of time, particularly quick-service restaurants.It would be advantageous to store a quantity of cooked food in a mannerthat makes it readily available for incorporation into a sandwich orother food item to be served, and which maintains the quality of thefood for an extended period of storage. Consequently, a need exists fora storage method and device that allows cooked food to be stored atelevated temperature while being readily accessible for use in preparinga food item, which may be a sandwich.

SUMMARY OF THE INVENTION

In accordance with one aspect of the present invention, a method forholding a food product submerged in a fluid contained in aflexible-walled container without direct contact of the food product isprovided. In accordance with the method, the container automatically atleast substantially seals upon submersion into a fluid bath, therebysealing the food product contained therein from the ambient atmosphere.The method allows food product to be stored in a fluid bath of anon-ambient temperature to heat or cool the food product as desiredwhile it is being stored. The food product may be stored adjacent a worksurface or area so that the food product can be efficiently utilized inpreparing a sandwich or other food item at the work surface.

In accordance with the method, a food product is stored in a containerthat is automatically resealable by hydrostatic pressure in a fluid bathonce a user removes a portion of a food product contained in thecontainer.

In accordance with another aspect of the invention, a method is providedfor storing a food product in a container that is submerged in a hotwater bath and is removable from a hot water bath at one location and istransportable to a hot water bath at a second location.

In accordance with one aspect of the invention, a method for storing acooked food product in a flexible-walled container having an opening isprovided. The method includes placing a quantity of the cooked food inthe flexible-walled liquid-impervious container and submerging at leasta portion of the flexible-walled container in a liquid with the openingbeing located so that the liquid does not enter the opening. At least alower portion of the container is maintained within the liquid. The foodis maintained in the container below the surface of the liquid. Thefluid is permitted to collapse the container in a location above thequantity of food to seal from the ambient atmosphere the interior volumeportion of the container containing the food.

In accordance with another aspect of the invention, the liquid ismaintained at elevated temperature relative to ambient temperature (72°F.).

In accordance with another aspect of the invention, the liquid ismaintained at reduced temperature relative to ambient temperature.

In accordance with a further aspect of the invention, the container isrestrained and prevented from floating upwardly.

In accordance with another aspect of the invention, the food is removedfrom the container while submerged, such as for use in preparing asandwich or other food item. Typically the food is removed by using asuitable utensil, such as tongs, inserted into the container opening toseparate the collapsed sidewalls of the container and to access andgrasp the food contained therein to allow removal of all or a desiredportion of the food from the container.

In accordance with a further aspect of the invention, a device isprovided for storing food that includes a rack and a flexible-walledcontainer secured to the rack in a manner to prevent the container fromfloating upward. At least a portion of the rack can be submerged intoliquid so that at least the lower portion of the container is maintainedwithin the liquid. The rack permits the opening of the container byinsertion of a utensil therein to separate the collapsed sidewalls toaccess and remove food contained therein while the lower portion of thecontainer is submerged.

In one embodiment of the invention, the liquid is contained in a vat.Typically the vat is positioned at or near a work surface for use inpreparing a sandwich or other food item.

In another embodiment of the invention, a first vat is provided at aremote location from a sandwich preparation area. Typically the rack issubmerged initially in the first vat at the remote location. The rack,with the container secured thereto and the food placed in the containermay be transported from the first vat and submerged in a second vatadjacent the work surface when a supply of food is needed.

In another aspect of the invention, the container is a bag, which can bespecially configured for use in accordance with the various aspects ofthe invention.

In one embodiment of the invention, the bag is secured to the frame andthe top of the frame to retain the top of the sidewalls of the bag in aspaced apart open position, while hydrostatic forces seal the bagbetween top and bottom portions of the bag. The spaced apart open top ofthe bag provides a user convenient access to the interior of the bag sothat the sealed sidewalls may be manually separated by applying anoutward force to the sidewalls, such as with a suitable utensil insertedthrough the bag opening. The food product stored therein can then beremoved from the bag with the utensil.

In accordance with another aspect of the invention, the bag has a gussetforming the bottom of the bag, and the bag includes sleeves formedadjacent the top sidewalls and adjacent to the gusset so that the bag issecured to the frame at the sleeves.

In accordance with another aspect of the invention, the frame includes apivotable mounting member that is pivoted away from the frame tofacilitate mounting of the bag to the frame.

In one embodiment of the invention, the frame includes suitably locatedrods or elongated members that are insertable into sleeves associatedwith the bag to secure the bag to the frame.

In accordance with another aspect of the invention, the apparatus alsoincludes a vat for holding the bath fluid and the vat may be positionedadjacent a work surface where the submerged food product can be removedfrom the container in the vat and combined with other food items so asto provide a desired food product, which can be a sandwich.

In another embodiment, the frame includes a handle and is transportablein and out of a vat, and transportable between one vat and another vat,such as a remote holding vat and a vat adjacent a work station forpreparing meals.

In accordance with another aspect of the invention, the apparatusincludes a heating device. Typically the heating device maintains thetemperature of the liquid at a desired elevated temperature which may beabout 150° F. or greater.

In accordance with one aspect of the invention, an apparatus for holdinga food product submerged in a fluid and contained in a flexible-walledcontainer without direct contact of the food product and the fluid isprovided. The apparatus includes a frame having a base, a side support,and a top end. The apparatus also has a flexible-walled container withflexible sidewalls, a closed bottom portion, and an opening in an upperportion of the container to provide access into the interior of thecontainer. The container is mounted to the frame with the containersecured to the frame adjacent the opening of the container. The frameacts to maintain the sidewalls of the container in a spaced apartrelationship adjacent to the opening of the container to provideconvenient access to the interior of the container and the contentsstored therein. The container is also secured to the frame to limitmovement of the bottom portion of the container in an upward directionsuch as by a buoyant force that is exerted on the container whensubmerged in a liquid. The flexible sidewalls of the container aremovable inwardly to contact each other at a position intermediate theopening and bottom portion of the container, while the container issecured to the frame. This seals or at least substantially seals theinterior of the container from the ambient atmosphere at a locationbetween the opening of the container and the bottom of the container.

In another aspect of the invention, the container includes at least onesleeve adjacent the bottom portion of the container, and the frame hasat least one rod. The rod is inserted into the sleeve to secure thecontainer to the frame to limit upward movement of the bottom portion ofthe container due to buoyancy, when the frame and container aresubmerged into a fluid.

In another aspect of the invention, the container includes a firstsidewall and a second sidewall and the container has a first sleevepositioned along the first sidewall adjacent to the opening of thecontainer. The container also has a second sleeve positioned along thesecond sidewall adjacent to the opening of the container. In accordancewith the invention, the frame for securing the container in a suitableposition for immersion in fluid includes a mounting member at the topend of the frame. The mounting member cooperates with the first andsecond sleeves to secure the container to the frame adjacent the openingof the container. The mounting member may be pivotably mounted at thetop of the frame. The mounting member is pivotably moveable between afirst position adjacent the frame, and a second position at leastpartially spaced way from the frame. The second position facilitatesmounting the container to the mounting member to secure the container tothe frame adjacent the opening of the container.

In another aspect of the invention, a heat exchanging device is providedto maintain the fluid bath at an elevated temperature relative toambient temperature.

In a further aspect of the invention, a heat exchanging device isprovided to maintain the fluid bath at a reduced temperature relative toambient temperature for storing food that is to be cooled as it is heldin the apparatus.

In another aspect of the invention, the food product is stored at a workstation for use in preparing a food item that includes the food product.The apparatus includes a work surface for preparing a food serving and avat positioned adjacent the work surface. The apparatus also includes aframe that is positionable in the vat. A container for holding the foodproduct therein, which can be as described herein, is secured to theframe.

In another aspect of the invention, the apparatus includes at least asecond vat, and the frame includes a handle for transporting the framewith the container and the food product placed in the container.Typically, the frame is transported from the first vat to the second vatand at least partially submerged in the second vat.

In a further aspect of the invention, the container is afluid-impervious flexible bag.

In another aspect of the invention, the apparatus has a bag thatincludes a gusset forming at least a portion of the bottom portion ofthe bag. The gusset has a first gusset tab and a second gusset tab, anda section where the first gusset tab is secured to the second gusset tabto form a sleeve. The frame includes a mounting member that is insertedin the sleeve to mount the bag to the frame, and to limit upwardmovement of the bag when the frame is positioned in the fluid bath.

In another embodiment of the invention, the frame includes a handle onthe frame for putting the frame into and out of a vat. The handle on theframe is also used to transport the frame between one vat and anothervat, such as between a remote main holding vat and a vat adjacent a workstation for preparing food products, which may be sandwiches.

In another aspect of the invention, a rack is provided for holding aflexible-walled container having an open end and a bottom portion. Thecontainer is configured for holding therein food submerged in a fluidand contained typically in the lower or bottom portion of the containerwithout direct contact of the food product and the fluid. The rack has abottom portion and a top portion. A top mounting member is provided formounting the open, upper end of a container in an open position. Therack also includes at least one lower mounting structure for retainingthe bottom portion of a container to prevent upward buoyant movement ofthe bottom portion of the container when placed in the fluid.

In another aspect of the invention, the rack includes a support surfacefor supporting a container with a bottom gusset with one gusset tab onone side of the support surface and another gusset tab on the other sideof the support surface.

In accordance with one aspect of the invention, a flexible-walledcontainer for holding a food product submerged in a fluid is provided.The container has a top portion having an opening to the interior of thecontainer. The container also has a flexible sidewall and a bottomportion that can include a gusset portion. At least a first attachmentstructure is positioned proximate the top opening for mounting the topportion of the container. A retaining structure is positioned proximatethe bottom portion for restraining the bottom portion of the containerto prevent upward buoyant movement of the lower portion of thecontainer.

In accordance with another aspect of the invention, the container has asecond attachment structure positioned proximate the top opening formounting the container and maintaining the opening in an open position,and the container has a second retaining structure positioned proximatethe lower portion of the container.

In accordance with another aspect of the invention, the containerincludes a plurality of retaining structures positioned on the lowerportion of the container for preventing upward buoyant movement of thelower portion of the container. Typically, the retaining structures areholes in the container that are positioned in reinforced sections of thecontainer.

In accordance with another aspect of the invention, the sidewall of thecontainer includes a first sidewall and an opposite, second sidewall.The first attachment structure is a sleeve formed on the first sidewalladjacent the opening. The container may have a second attachmentstructure that can be a sleeve formed on the second sidewall alsoadjacent the opening.

In accordance with another aspect of the invention, the sidewall of thecontainer includes a first sidewall and an opposite, second sidewall.The first sidewall has a bottom end and the second sidewall has a bottomend. The container also includes a first gusset tab having a bottom endand top end, and a second gusset tab also having a bottom end and a topend. The bottom end of the first gusset tab is located adjacent thebottom end of the first sidewall. Likewise, the bottom end of the secondgusset tab is located adjacent the bottom end of the second sidewall.The top end of the first gusset tab is connected to the top end of thesecond gusset tab.

In accordance with another aspect of the invention, the junction of thetop ends of the first and second gusset tabs provides a support surfacefor supporting the lower end of the container.

In accordance with another aspect of the invention, the containersidewall includes a first sidewall and an opposite, second sidewall. Thefirst sidewall has a bottom end and the second sidewall has a bottomend. The gusset portion includes a first gusset tab and a second gussettab. The first gusset tab has a bottom end and a top end, and the secondgusset tab has a bottom end and a top end. The bottom end of the firstgusset tab is positioned against the bottom end of the first sidewall,and the bottom end of the second sidewall is positioned adjacent to thebottom end of the second gusset tab. The top end of the first gusset tabis connected to the top end of the second gusset tab. The interior ofthe container has a first chamber and a second chamber. The firstchamber is positioned between the first sidewall and the first gussettab. The second chamber is positioned between the second sidewall andthe second gusset tab.

In accordance with one aspect of the invention, a flexible-walledcontainer for holding a food product submerged in fluid is provided. Thecontainer includes a top portion having an opening to the interior ofthe container. The container has a first flexible sidewall with an outersurface and an inner surface, and a top end and a bottom end. Thecontainer also has a second flexible sidewall having an outer surfaceand an inner surface, and a top end and a bottom end. The bottom portionof the container includes a gusset portion. The gusset portion has aninner surface and an outer surface. The interior of the containerincludes a first storage chamber and a second storage chamber in thebottom portion of the container. The first storage chamber is defined bya portion of the inner surface of the first sidewall and the innersurface of a portion of the gusset portion. The second storage chamberis defined by a portion of the inner surface of the second sidewall andthe inner surface of a portion of the gusset portion. At least a firstattachment structure is positioned proximate the top opening formounting the top portion of the container and for maintaining theopening in the open position. At least a first restraining structure ispositioned proximate the bottom portion for mounting the bottom portionof the container to limit movement of the lower portion of the containerwhen the container is submerged in a fluid.

In accordance with another aspect of the invention, the outer surface ofthe gusset includes a surface for supporting the container when thesupport section is placed on a support. The chambers have bottom endswhere at least one retaining structure is positioned.

In accordance with another aspect of the invention, a flexible-walledcontainer for holding a food submerged in a fluid and contained in thecontainer without direct contact of the food with the fluid is provided.Such container is automatically sealable upon submersion into a bath offluid to seal from the ambient atmosphere the food contained therein.

In accordance with another aspect of the invention, a container forstoring a food in a fluid bath is provided.

In accordance with another aspect of the invention, a container forstoring food products in a hot fluid bath that is convenientlyaccessible by a user to permit removal of the food products contained inthe container is provided. The container is mountable to a rack that canbe positioned at a work station so that the food can be used inpreparing a food product at the work station.

In accordance with another aspect of the invention, a container isprovided for storing a food product in a fluid bath that willautomatically at least substantially seal from the ambient atmosphere byhydrostatic pressure of the fluid bath acting on the container after auser finishes removing a portion of a food product contained in thecontainer.

In accordance with another aspect of the invention, an apparatus isprovided for storing a food product in a container that is submerged ina hot fluid bath that is removable from the hot fluid bath at onelocation and is transportable to a hot water bath at a second location.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

FIG. 1 is a perspective view of a main vat of the invention for holdinga plurality of racks for use in performing the method of the invention;

FIG. 2 is a perspective view of the apparatus of the inventionpositioned at a work station for performing the method of the invention;

FIG. 3 is a perspective view of the rack and container showing foodplaced in the container for performing the method of the invention;

FIG. 4 is a perspective view of one embodiment of a container forpracticing the method of the invention;

FIG. 5 is a side cross sectional elevation view illustrating the sealingof food product in the container and the rack submerged in a vat ofliquid to practice the method of the invention;

FIG. 6 is a side cross sectional elevation view illustrating the sealingof food product in the container, with the container and rack submergedin a vat of liquid, and the bottom of the container secured to the rackby a clamp;

FIG. 7 is a side cross sectional elevation view of the rack andcontainer positioned outside the vat;

FIG. 8 is a top plan view of the rack with a container mounted thereon,showing the interior of the container of FIG. 3;

FIG. 9 is a top plan view of a sheet of material illustrating the foldlines for folding the sheet into a container for practicing the methodof the invention;

FIG. 10 is a perspective view of another embodiment of a rack and acontainer for practicing the method of the invention;

FIG. 11 is a perspective view of the container of FIG. 10;

FIG. 12 is a cross sectional side elevation view of the container andrack of FIG. 10 placed in an empty vat; and

FIG. 13 is a cross sectional side elevation view of the container andrack of FIG. 10 placed in a vat with a liquid bath, showing thecontainer sealed by hydrostatic pressure.

DETAILED DESCRIPTION OF THE INVENTION

Referring to the drawings in general, and in particular to FIG. 2, thereis illustrated a food preparation work station 10 that includes a foodpreparation work surface 12 for the preparation and assembly of meals.Positioned adjacent work surface 12 is a food holding apparatus 14 forstoring a food, or food product 16, such as, for example, those used inpreparing meals sold in a fast-food restaurant. The apparatus 14includes a rack 18 for holding a flexible-walled container or bag 20into which food product 16 is placed. Rack 18 and attached bag 20holding food 16 are submerged in a fluid bath 22. The hydrostatic forcesof bath 22 acting on the sidewalls of bag 20 collapse and seal bag 20from the ambient environment to maintain the organoleptic properties offood 16 contained therein. In this manner, food 16 is prevented fromlosing excessive moisture during holding periods that may extend for 10,15, 20, 25, 30 minutes or more. Typically, the fluid of bath 22 will bewater but any suitable fluid can be used as desired. The fluid of bath22 can be heated in any suitable manner. For example, bath 22 may beprovided with heat exchanging device 26 to maintain food product 16 atan elevated or a reduced temperature, e.g. greater or less than 72° F.Heat exchanging device 26 may be an electric, gas or otherwise poweredheater or refrigeration device, and may be placed outside or within bath22 to heat or cool bath 22 as desired. Preferably, bath 22 is containedin a vat 24 situated in close proximity to work surface 12, such as, forexample, being recessed within work surface 12. Thus, food 16 may bestored close at hand for periodic and rapid withdrawal as required inthe preparation of a meal.

Any other items 15 a-15 e necessary to prepare a desired food item,which may be a type of sandwich, may also be stored at work station 10.Such other items may typically include other food items, such as buns 15a and typical condiments 15 b that are added to the food item beingprepared. Paper sheets 15 c, serving spoon 15 d, tongs 15 e and otherutensils can also be organized at work station 12 to increase efficiencyof food preparation. High efficiency in preparing food is especiallycritical in quick-service restaurants during times of peak sales, suchas breakfast, lunch and dinner.

Examples of cooked food products 16 that apparatus 14 may be used toadvantageously hold are scrambled eggs, sausage patties, sausage links,grilled chicken breasts, vegetables and the like. Maintaining bath 22 ata temperature in the range of 150° F. to 180° F. typically results in asuitably warm food item for consumption by the customer. Generallyspeaking, a temperature above 150° F. is desirable to minimize bacterialgrowth in bath 22 and food products 16 stored in bag 20. Alternatively,in other applications bath 22 may be cooled in any suitable manner, suchas by a suitable heat exchanging device 26, or cooled by ice placed inbath 22 to reduce its temperature.

Referring now to FIGS. 3-8, food holding apparatus 14 can be seen ingreater detail. Rack 18 has a frame 28 that includes a bottom base 30, atop end 32 and side supports, or columns 36. Frame 28 may also havehandles 34 for convenient grasping of rack 18 during transport, andpositioning and removing rack 18 from within vat 24. Frame 28 also mayhave bottom braces 38, column braces 40 and top braces 42, 44 to providerigidity for frame 28. Rack 18 should have sufficient weight so that thecontents of bag 20 do not permit rack 18 to float in bath 22.

Frame 28 may additionally include a top mounting member 48 pivotablymounted to top brace 44. Mounting member 48 includes bag retaining rods50, 52 each having a loop 54 at ends 58 to mount mounting member 48 totop brace 44. Loops 54 are formed with dimensions suitable to securerods 50, 52 to top brace 44, while also allowing pivotable movement ofrods 50, 52 about brace 44. The opposite ends 60 of rods 50, 52 may beprovided with flat tip sections 62 for facilitating mounting bag 20 ontomember 48. Flat tip sections 62 extend to overlie top brace 42 to limitthe downward pivoting motion of rods 50, 52. Rods 50, 52 may be yokedtogether by a yoke brace 64 so as to cause rods 50, 52 to pivot inunison. Secured to each of bottom braces 38 is a bag bottom retainingrod 66 that may have a retaining ball 68 attached to the free end ofeach rod 66.

Bag 20 may be formed with a front sidewall 72 and a rear sidewall 74that are sealed together along seam 78 at the side edges 80 of bag 20.Bag 20 may also include a bottom gusset 82 that is formed at the bottom76 of bag 20. Gusset 82 has gusset tabs 86 and 88 that may be spreadapart to form an expanded bottom for bag 20 to thereby increase thecapacity of bag 20. When gusset 82 is expanded, it also acts to spaceapart sidewalls 72, 74 to allow for more convenient access to theinterior 70 of the bottom portion 76 of bag 20. Bag 20 may be formedfrom any suitable material, such as a liquid impervious flexible plasticmaterial. Thus, bag 20 provides a watertight container with hollowinterior 70 defined by the inner surfaces 73, 75 of sidewalls 72, 74,respectively, and by the inner surface 77 of gusset 82.

Bag 20 may be provided with two sleeves 90 for mounting the top portion91 of bag 20 to frame 28 of rack 18. Top retaining sleeves 90 are formedadjacent the top edges 92 of sidewalls 72, 74, such as by an inward oroutward fold of each of sidewalls 72, 74. After folding over top edges92, each of edges 92 may be secured to the inner surface of itsrespective sidewall 72 or 74, such as by heat sealing. For purposesexplained later in greater detail, sleeves 90 may also include cut outsections, or voids 94 at the top corners 95 of bag 20.

To mount bag 20 to frame 28, sleeves 90 are slipped over rods 50, 52.During the mounting of bag 20, rods 50, 52 can be pivoted upward toallow convenient access to tip sections 62 of rods 50, 52. Tip sections62 facilitate insertion of rods 50, 52 into sleeves 90 in two ways.First, since rods 50, 52 are only braced at brace 64, rods 50, 52 may bemanually squeezed together, or spread apart, as necessary to align tipsections 62 within the opening to sleeves 90. Secondly, flat tipsections 62 have a flat and reduced cross section that facilitates theinsertion of rods 50, 52 into the relatively flat openings 96 of sleeves90.

It is noted that rods 50, 52 are preferably spaced approximately 2½inches apart. This spreads apart sleeves 90 to provide an unobstructedopening 100 at the top 98 of bag 20 for the placement and removal offood product 16 within bag 20. Thus, utensils, such as food tongs 15 eand spoon 15 d, may readily pass between rods 50, 52 and into interior70 of bag 20. Cut out sections 94 allow bag side edges 80 to extendbeyond and beneath top braces 42, 44 to form an elongated generallyrectangular shaped access opening 100 to bag interior 70 that isunobstructed between top braces 42 and 44.

Bag 20 is also secured to the bottom portion 99 of frame 28 to preventupward buoyant movement of bottom portion 76 of bag 20 when placed inbath 22. In one embodiment, bottom portion 76 is provided with bottomrestraining sleeves 87 and 89. Sleeves 87 and 89 may be formed betweengusset tabs 86, 88 such as by heat sealing gusset tab 86 to gusset tab88 at sections 102 and 104. When mounting bag 20 to frame 28, each ofsleeves 87 and 89 are slipped over one of retaining balls 68 and ontoone of bottom retaining rods 66. Cut out sections 106 at bottom corners108 of gusset tabs 86, 88, allow the bottom of side edge 80 to extendover and beyond base braces 38. As best illustrated in FIG. 8, thisprevents bottom side edges 80 from bunching up at braces 38 to hinderaccess to bottom portion 76 of bag 20.

Referring now to FIG. 7, there is illustrated a food product 16contained within flexible bag 20 mounted on rack 18 prior to rack 18being submerged in fluid bath 22. Sidewalls 72, 74 are held spaced apartat bag opening 100 by spaced apart rods 50, 52 positioned within topsleeves 90. Sidewalls 72, 74 depend downwardly from rods 50, 52 in aspaced apart position. The sidewalls 72, 74 may also be maintained in aspaced apart position at bottom portion 76 of bag 20 by spreading outgusset 82 tab sections 86, 88. With sidewalls 72, 74 of bag 20 spacedapart at top portion 91 and bottom portion 76, the middle section 124 ofbag 20 is also spaced apart to provide an open bag interior 70 that isadvantageous for quick filling of food product 16.

FIG. 5 illustrates rack 18 inserted in vat 24. It can be seen that bath22 produces hydrostatic forces that act upon the outer surfaces 128 of asubmerged bag 20. This force collapses sidewalls 72, 74 together along asealing section 130 above food 16. Sidewalls 72, 74 may also collapseagainst individual pieces of food product 16. This increases heattransfer from bath 22 to food product 16 by increasing the surface areaof food product 16 that is directly adjacent hot water bath 22,separated only by bag 20. When placed in bath 22, bottom sleeves 87, 89act to restrain bag bottom portion 76 to limit the upward movement ofbag 20 due to the buoyancy.

Thus, bag interior 70 containing food 16 is sealed or substantiallysealed from the external environment to keep food product 16 from losingexcessive moisture to the external atmosphere as it is stored forperiodic withdrawal. Moisture in food product 16 is retained. Inaddition to maintaining the organoleptic properties, food product 16 canalso be kept warm (or cooled, if desired) for an extended period of timeas it is stored prior to use in preparing food products with the storedfood. If desired, the interior surface or surfaces of bag 20 may betextured or dimpled so that complete closure of bag 20 does not occur,but rather a limited airspace is provided at least in the area where bag20 is otherwise sealed to the external atmosphere.

It can also be seen in FIG. 5 that when bag 20 is in the sealed state, atrough-like area 132 appears above sealed section 130. To remove foodproduct 16, a meal preparer can place a utensil, such as tongs 15 e,within trough 132. As tongs 15 e are moved downward, sidewalls 72, 74easily separate sealed section 130 to gain access to food product 16 forremoval. Thus, food preparation efficiency is increased by providing asupply of food 16 stored on hand at work station 10 for periodic rapidwithdrawal as required for use in assembling a meal.

It may also be advantageous to have a second or main water vat 138(FIG. 1) positioned at a remote location in a kitchen such as adjacentthe food product cooking area. The second vat 138 may be similar to vat24, except that it may be wider to accept a plurality of food racks 18.For example, four food racks 18 can be filled with a food 16, such asprecooked sausage patties, and submerged in main hot water vat 138 toprovide a ready supply of food product 16 stored in a plurality ofracks. When the supply of food product 16 is depleted at work station10, rack 18 can then be transported from main vat 138 to a vat 24 atwork station 10, or other similar work stations within the restaurant.

FIGS. 10-13 illustrate another embodiment of the apparatus for storing afood product 16 that includes a modified frame 150 and a bag 152. Bag152 is similar to bag 20; however, one difference is that bag 152provides an alternate means for securing the bottom portion 154 of bag152 to frame 150. Another difference is that bottom portion 154 providesincreased heat transfer between fluid bath 22 and the interior 158 ofbag 152, particularly at the bottom portion 154 of bag 152. Bag 152includes a front sidewall 160 and a rear sidewall 162. Front sidewall160 has a top end 164 and a bottom end 168, and an inner surface 170 andouter surface 172. Rear sidewall 162 also has a top end 173 and a bottomend 174, and an inner surface 176 and an outer surface 178. Bag 152 hasa gusset 180 having a front gusset tab 182 and a rear gusset tab 184.The bottom end 188 of front gusset tab 182 is joined to the bottom end168 of front sidewall 160, and the bottom end 190 of rear gusset tab 184is joined to the bottom end 174 of rear sidewall 162. Unlike gusset 82of bag 20, gusset 180 of bag 152 and gusset tabs 182 and 184 are notjoined together to form sleeves 87, 89.

As described below, bag 152, like bag 20, may be formed from a singlesheet of material. Bag 152 may also be formed by joining togetherindividual sheets by any suitable means such as heat sealing. Typically,bag 152 is heat sealed along margins 192 to seal and/or reinforce theedges of bag 152, except for open end 194 of bag 152, as shown in FIG.10.

Frame 150, like frame 28, has a base 30, columns 36, and top 32including mounting member 48. Frame 150 also has a bag support 198attached to cross braces 38. Bag support 198 may include sides 200 andtop 202. Frame 150 also includes a plurality of mounting members, orballs 196 attached to the frame base 30.

FIG. 10 best illustrates bag 152 mounted to frame 150. The sleeves 90 ofbag 152 are positioned over mounting member 48 to mount the top portion204 of bag 152. The juncture 208 of front gusset tab 182 and rear gussettab 184 is positioned over bag support top 202. Gusset tabs 182 and 184depend downwardly to be positioned on opposite sides of support top 202.Front and rear gusset tabs 182, 184 include one or more holes 210adjacent bottom ends 188, 190, respectively. Holes 210 cooperate withballs 196 to restrain bottom portion 154 of bag 152 to thereby preventupward buoyant movement of bottom portion 154 of bag 152. Preferably,holes 210 are positioned in the lower margin 212, since lower margin 212of bag 152 in an area of increased strength, due to the heat sealing ofsidewalls 160, 162 to gusset tabs 182, 184 respectively.

FIGS. 12 and 13 illustrate the increased heat transfer for bottomportion 154 of bag 152. Gusset tabs 182 and 184 are spaced apart alongtheir entire length to provide greater surface area contact with bath22. Also, gusset tabs 182, 184 form chambers 218, 220, respectively,where food 16 may be located to be nearer to bath 22, as compared to bag20. The spaced apart gusset tabs 182, 184 of bag 152 increasecirculation between gusset tabs 182, 184 to further increase heattransfer to food 16.

Referring to FIG. 9, it is schematically illustrated how bag 20 or bag152 may be formed by folding a single sheet of material 110. Sheet 110is folded to form sidewalls 72, 74, gusset 82 and sleeves 90 of bag 20.The inner surface 112 of sheet 110 is folded inwardly along line 114 toform front sidewall 72, outwardly folded along line 116 to form gusset82, and inwardly folded along line 118 to form rear sidewall 74. Topsleeves 90 are formed by inward folds along lines 120. Alternatively,sheet 110 may be folded outwardly along lines 120 a and 120 b to formsleeves 90.

In a like manner, sheet 110 can be folded to form bag 152. The innersurface 112 of sheet 110 is folded inwardly along line 114 to form frontsidewall 160, outwardly folded along line 116 to form gusset 180, andinwardly folded along line 118 to form rear sidewall 162. Top sleeves 90are formed by inward, or alternatively outward, folds along lines 120 aand 120 b. Additionally, margins 192 may be heat sealed and providedwith holes 210. Bag 152 may also be provided with voids or cut outsections 222 to complete bag 152.

In another embodiment of the invention, food holding apparatus 14 usesalternate means to secure bag 20 to frame 28, or to secure bag 152 toframe 150. As shown in FIG. 6, a clamp 134 is utilized to clamp bag 20to frame 28. One or more clamps 134 may be used at frame base 30, sidesupport 36, and/or top 32. By using clamps 134, lower sleeves 87, 89 arenot required for bag 20. Bag 20 could also be held down by placing aweight (not shown) in the bottom of bag 20, or attaching a weight to thebottom of bag 20. By using clamps 134 to clamp the top of bag 20 to rods50, 52, upper bag sleeves 90 could also be eliminated. Likewise, clamps134 may be utilized in place of holes 210 and/or sleeves 90 of bag 152to mount bag 152 to frame 150.

Apparatus 14 of the present invention need not be limited to the use ofstoring food products at work station 12. Apparatus 14 may be situatedat any other desirable location. For example, apparatus 14 may belocated at a buffet table and used to maintain the freshness of the foodproduct at a buffet serving table. Apparatus 14 may also be providedwith a heating device 26 for a vat 24 positioned at a buffet table, toheat or cool bath 22 and food product 16.

While the invention has been described with respect to certain preferredembodiments, as will be appreciated by those skilled in the art, it isto be understood that the invention is capable of numerous changes,modifications and rearrangements and such changes, modifications andrearrangements are intended to be covered by the following claims.

1. A flexible-walled container for holding a food submerged in a fluidcomprising: a top portion having an opening to the interior of thecontainer; a flexible sidewall, a bottom portion, the bottom portionincluding a gusset portion; at least a first attachment structurepositioned proximate the top opening for mounting the top portion of thecontainer; and, a retaining structure positioned proximate the bottomportion for restraining the bottom portion of the container to preventupward buoyant movement of the lower portion of the container.
 2. Thecontainer of claim 1 further characterized by a second attachmentstructure positioned proximate the top opening for mounting thecontainer and maintaining the opening in an open position.
 3. Thecontainer of claim 1 further characterized by a second retainingstructure positioned proximate the lower portion of the container forrestraining the container to prevent upward buoyant movement of thebottom portion of the container.
 4. The container of claim 2 wherein thecontainer includes a plurality of retaining structures positioned on thelower portion of the container for preventing upward buoyant movement ofthe lower portion of the container.
 5. The container of claim 2 whereinthe retainer structures are holes in the container.
 6. The container ofclaim 5 wherein the container includes reinforced sections and the holesare positioned in the reinforced sections.
 7. The container of claim 1wherein the retaining structure is a hole positioned in the lowerportion of the container.
 8. The container of claim 7 wherein theattachment structure is a sleeve.
 9. The container of claim 2 furthercharacterized by the sidewall of the container includes a first sidewalland an opposite second sidewall, and the first attachment structure is asleeve formed on the first sidewall adjacent the opening, and the secondattachment structure is a sleeve formed on the second sidewall adjacentthe opening.
 10. The container of claim 9 wherein the container includesa plurality of retaining structures positioned adjacent the gussetportion.
 11. The container of claim 1 wherein the gusset portionincludes a first gusset tab and a second gusset tab.
 12. The containerof claim 11 wherein the retaining structure is a first hole formedadjacent the first gusset tab and a second hole formed adjacent to thesecond gusset tab.
 13. The container of claim 7 further characterized bythe sidewall of the container includes a first sidewall and an oppositesecond sidewall, the first sidewall having a bottom end and the secondsidewall having a bottom end, and a first gusset tab having a bottom endand a top end, and a second gusset tab having a bottom end and a topend, the bottom end of the first gusset tab being adjacent the bottomend of the first sidewall, and the bottom end of the second gusset tabpositioned adjacent the bottom end of the second sidewall, and the topend of the first gusset tab connected to the top end of the secondgusset tab.
 14. The container of claim 13 wherein the junction of thetop ends of the first and second gusset tabs provides a support surfacefor supporting the lower portion of the container.
 15. The container ofclaim 1 further characterized by the sidewall includes a first sidewalland an opposite second sidewall, the first sidewall having a bottom endand the second sidewall having a bottom end, and the gusset portionincludes a first gusset tab and a second gusset tab, the first gussettab having a bottom end and top end, and the second gusset tag having abottom end and a top end, the bottom end of the first gusset tabpositioned against the bottom end of the first sidewall, and the bottomend of the second gusset tab positioned adjacent to the bottom end ofthe second sidewall, the top end of the first gusset tab is connected tothe top end of the second gusset tab, the interior of the containerhaving a first chamber and a second chamber therein, the first chamberpositioned between the first side wall and the first gusset, and asecond chamber positioned between the second sidewall and the secondgusset tab.
 16. The container of claim 9 wherein the container includesvoids located at least two corners of the sidewalls.
 17. Aflexible-walled container for holding a food submerged in a fluidcomprising: a top portion having an opening to the interior of thecontainer; a first flexible sidewall having an outer surface and aninner surface, and a top end and a bottom end, a second flexiblesidewall having an outer surface and an inner surface, and a top end anda bottom end; a bottom portion, the bottom portion including a gussetportion, the gusset portion having an inner surface and an outersurface; the interior including a first storage chamber and a secondstorage chamber in the bottom portion of the container, the firststorage chamber defined by a portion of the inner surface of the firstsidewall and the inner surface of a portion of the gusset portion, andthe second storage chamber defined by a portion of the inner surface ofthe second sidewall and the inner surface of a portion of the gussetportion; at least a first attachment structure positioned proximate thetop opening for mounting the top portion of the container formaintaining the opening in the open position; and a first retainingstructure positioned proximate the bottom portion of the container formounting the bottom portion of the container to limit movement of thelower portion of the container when the container is submerged in afluid.
 18. The container of claim 17 further characterized by the outersurface of the gusset includes a surface for supporting the lowerportion of the container when the support section is placed on a supportsurface.
 19. The container of claim 18 further characterized by thefirst chamber having a bottom and the second chamber having a bottom,and the first retaining structure is positioned adjacent the bottom ofthe first chamber and a second retaining structure is positionedadjacent the bottom of the second chamber.